Recipe

Cherry Angel Cake Roll Recipe

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Ingredients

Directions

Step #1 Line two 15-in.
Step #2 x 10-in.
Step #3 x 1-in.
Step #4 baking pans with ungreased parchment paper.
Step #5 Prepare cake batter according to package directions.
Step #6 Spread evenly in prepared pans.
Step #7 Bake at 350 degrees F for 12-16 mins or until golden brown.
Step #8 Meanwhile, sprinkle 3 tbsps confectioners' sugar over two kitchen towels.
Step #9 Immediately invert cakes onto prepared towels.
Step #10 Gently peel off parchment paper.
Step #11 Roll up cakes in towels jelly-roll style, starting with a short side.
Step #12 Cool completely on a wire rack.
Step #13 Unroll cakes.
Step #14 Spread each with 1 c whipped topping to within 1 in.
Step #15 of edges.
Step #16 Combine pie filling & extract; spread over whipped topping on each cake.
Step #17 Roll up again.
Step #18 Place seam side down on a serving platter.
Step #19 Refrigerate for 1-2 hrs.
Step #20 Dust with remaining confectioners' sugar.
Step #21 Slice; garnish with remaining whipped topping.
Step #22 .
Enjoy the Cherry Angel Cake Roll recipe